Directions
- 1Peel and thinly slice the ginger using a spoon.
- 2Add the sliced ginger to the blender.
- 3Add six peeled garlic cloves to the blender.
- 4Add three tablespoons of Kashmiri chili powder to the blender.
- 5Add one tablespoon of paprika to the blender.
- 6Add one tablespoon of ground cumin to the blender.
- 7Add two teaspoons of table salt to the blender.
- 8Add one teaspoon of black pepper to the blender.
- 9Add half a teaspoon of ground cinnamon to the blender.
- 10Add half a teaspoon of cardamom to the blender.
- 11Add a quarter teaspoon of ground cloves to the blender.
- 12Add a quarter teaspoon of ground nutmeg to the blender.
- 13Add three quarters of a cup of water to the blender and blend into a smooth paste.
- 14Finely chop an onion.
- 15Heat one tablespoon of vegetable oil in a dutch oven over medium heat.
- 16Cook the chopped onion for 7 to 9 minutes until softened and lightly browned.
- 17Add the spice paste and the cubed pork to the dutch oven.
- 18Put the dutch oven in a 325°F oven and cook for 40 minutes.
- 19After 20 minutes, remove the lid from the dutch oven to let the sauce reduce.
- 20Add one third of a cup of coconut vinegar.
- 21Return the dutch oven to the oven and cook for another 40 to 50 minutes until the pork is tender.
- 22Let the pork rest for 10 minutes.
- 23Serve over a bed of basmati rice.
Ingredients
- 3.5 pounds pork butt from the shoulder
- 2 inches fresh ginger
- 6 garlic cloves
- 3 tablespoons Kashmiri chili powder
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 2 teaspoons table salt
- 1 teaspoon black pepper
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon cardamom
- 0.25 teaspoon ground cloves
- 0.25 teaspoon ground nutmeg
- 0.75 cup water
- 1 tablespoon vegetable oil
- 1.5 cups onion
- 0.33 cup coconut vinegar
- 1 bed basmati rice
Equipment
blenderknifedutch oven
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